Chicken Angara Recipe

Chicken Angara is creme hot and spicy different from regular chicken curry by a lovely smokey flavour with charcoal smokes call Dhungar method.

Chicken angara has very memorable in my life this is one of dish we suggest in my elder sister marriage and trust me it was so tasty and amazing flavour every guest was talking about its taste and many of them took for their home. so after that we start cooking also and found same taste which is unbelievable.

Let come to our recipe there is two three method and i am going to share simple so that it will be considerable to cook twice in month for luch as well as in dinner, this not any rockt science recipe very simple to make first cook curry and make ready later heat and hot charcoal on gas flame as below and put it inside chicken curry with aluminium foil or aluminuim small bowl cover chicken curry let smoke soak inside then its turns to angara curry- Chicken Angara.

This recipe is listed by gazzrecipes.

Chicken Angara

Chicken Angara is creame hot and spicy different from regular chicken curry by a lovely smokey flavour with charcoal smokes call Dhungar method.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

marination 30 minutes mins

Course dinner, lucnh, Main Course

Cuisine Indian

Ingredients

  

Marination for Chicken

• 500 gm Chicken small or medium size
• 2  tbsp lemon juice
• 6  tbsp  Yogurt
• 2  tbsp Ginger-Garlic paste
• 1½  tbsp Kashmiri Red Chilli powder
• 1  tbsp Chilli powder
• 1½  tbsp salt
• 1  tbsp Coriander powder
• 1  tbsp Garam masala powder
• 1  tbsp Cumin powder

Chicken Curry

•  1 4-5 3-4 Cloves8-10 Peppercorns7-87-8 1 tsp Salt if required5-6 tbsp 
• 2½ cup  large Tomatoes  roughly chopped
• 3 cup Onions thinly Sliced
• 1 tbsp Ginger grated/finely chopped
• 1 tbsp Garlic finely chopped
• 2-3 green chillies  slit
• 1 Black cardamons
• 4 Green Cardamom
• 2 1 inch Cinnamon
• 4  Cloves
• 8 Peppercorns
• 6  Cashew nuts
• 7 Almonds
• 1 tbsp Sugar/sweetener optional
• 1½ tbsp salt
• Veg Oil/ Sunflower oil

Instructions

 

• In a large bowladd all the ingredients under marination except the chicken and mix it well keep fo rminium 30 min or maximum 3 hr.
• In kadhi or wok heat 2 tbsp of in a large pan on medium heat and temper it with black cardamom, cinnamon, green cardamoms, cloves and black peppercorns. Saute for a minute then the spices toss in the sliced onions. Saute on high heat for 5 minutes, stirring continuously until the onions turn soft and golden brown. Now slowly take it out of the pan and let it cool.
• in mixer jar add the fried onion along with the tomatoes, cashew nuts and almonds Add 2 tbsp of water and ground it to a fine paste. Keep it aside for later use.
• In the same pan add the rest of the oil and heat on medium high heat. Add the chopped ginger, garlic and green chilies and saute for 10-15 seconds,Add chicken pieces along marination left over make golden brown then keep aside.
• In same pan add the ground paste cook for 10 mins stirring continuously when oil saparates add 1/2-3/4 cup of water mix well, cover and Cook for 10 minutes then add cooked chicken now again cook for 5 mints.
• now its time for main smokey flavour dhungar,place a small piece of charcoal directly over a full flame ,put in metal bowl/aluminium foil in the prepared chicken curry now tsp of ghee and drop it over the charcoal, immediately put a tight lid on the pan.
• Serve it hot with naans or parathas or rice.

Keyword Chicken Angara